|Easy chicken rice casserole- gluten-free comfort food on a budget..|
Need to use up leftover chili in a creative way? Toss this easy, budget-friendly recipe together- and transform leftover chicken chili into a cozy casserole.
By Monday or Tuesday I usually have one or two containers of leftovers kicking around. Too small to serve as a meal, but just too darn good to throw out. What to do? Make up a recipe. I've had some curiously palatable combos arise from this impulse to transform leftovers into something savory and fun. Here's the latest.
Baked Chicken Chili Brown Rice Casserole
This isn't hat food territory, Darling. Not even remotely. This is old fashioned frugal home cooking. Family style thrift. A weeknight dish that's rustic and filling and perfect for nights when the produce in the fridge is looking a wee bit weary, and the temperature outside makes you want to curl up in your favorite chair with a mug of cocoa and your favorite book.
2 cups cooked brown rice (I made a fresh pot of brown rice with seasoning.)
2 heaping cups chili (I use leftover Santa Fe Chicken Chili or Butternut Bean Chili)
1-1 1/2 cups cooked organic free-range chicken pieces
3-4 oz. sharp cheddar, shredded
A handful of grape or cherry tomatoes, halved
Basil or parsley or cilantro
Pre-heat the oven to 350 degrees F. Lightly oil an 8 x 8-inch baking dish or casserole.
Layer the cooked brown rice in the bottom of the baking dish. Top with the chili; use all and any of the liquid/juices. Scatter chicken pieces all over the top. Add the halved tomatoes. Sprinkle with cheddar cheese and parsley. Bake for about 30 to 35 minutes until the center is heated through, the cheese has melted, and the chili sauce is bubbling around the edges a bit.
Serve in warm shallow bowls or plates, with a green salad or sliced winter fruits on the side.
Recipe Source: glutenfreegoddess.blogspot.com